Ottolenghi’s Tomato & Pomegranate Salad

This salad was fresh, bright, colorful, and loaded with flavor. I loved the crunch from the pomegranate seeds too. We ate it as part of our Middle Eastern feast along with grilled chicken thighs, Hummus, Baked Rice, Deconstructed Baba Ghanouj, and warm naan. Delicious!

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I made my own za’atar spice blend and omitted the mint. It would be a lovely side with any grilled meat. Perfect for a picnic too.

Like this:

LikeLoading...

Related

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes.
My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Indeed! I should have known it was Trader Joe’s, lol! I just don’t ever think to shop there even though it is right next to my usual grocery store. Perhaps you could do a “Trader Joe’s All-Time Favorites” post? 🙂

I think I have loved every recipe I have ever tried from Ottolenghi, this salad is lovely and delicious and the perfect venue to use great summer produce. I love your Za’atar spice mix. Thanks so much for bringing this to Fiesta Friday.